Pumpkin Spice Latte Cookies
These pumpkin spice latte cookies are soft, chewy, and packed with real pumpkin flavor, warm spices, and topped with a bold espresso glaze. Perfect for fall baking, cozy brunches, or gifting to your favorite pumpkin spice lover.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber Spatula
- Measuring cups & spoons
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire rack
- Small bowl (for glaze)
Ingredients
Dough:
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice blend or a mix of cinnamon, nutmeg, clove, ginger
- 1 tsp vanilla extract
Espresso Glaze:
- 1 cup powdered sugar
- 1-2 tsp instant espresso powder adjust to taste
- 2-3 tsp milk or cream adjust for consistency
- Optional: 1/2 tsp vanilla or maple extract
Instructions
- Cream the base: In a large bowl, beat softened butter and brown sugar until fluffy. Mix in pumpkin puree and vanilla.
- Mix dry ingredients: In another bowl, whisk flour, pumpkin spice, baking soda, and salt.
- Combine: Gradually mix dry ingredients into wet until fully incorporated.
- Chill dough: Cover and chill the dough for 20 minutes to firm up.
- Scoop & bake: Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets. Bake for 10–12 minutes until edges are golden.
- Cool: Let cookies cool on the tray 5 minutes, then move to wire rack.
- Make glaze: Mix powdered sugar, espresso powder, and milk in a small bowl. Adjust consistency by adding more sugar or milk.
- Frost: Once cookies are cool, spoon or drizzle glaze on top. Let set before storing.
Notes
Nutritional Info (Approximate per cookie)
- Calories: 160
- Fat: 7g
- Carbohydrates: 23g
- Sugar: 14g
- Protein: 2g
- Fiber: 1g
